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Damaged Starch Contents of Wheat Whole Meals in Relation to Maltose Values and Water Absorption
Author(s) -
Sharma H.,
Bains G. S.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740261105
Subject(s) - maltose , starch , food science , absorption (acoustics) , chemistry , absorption of water , carbohydrate , botany , biology , materials science , biochemistry , sucrose , composite material
Mean values of damaged starch of 49 samples of wheat whole meals determined by the A.A.C.C., Stewart and the colorimetric method of Williams and Fegol were: 11.4%, 9.96% and 1.44 (O.D.), respectively. Statistically high significant positive correlations between the values of different methods (+ 0.80 to + 0.91), maltose values v. damaged starch (+ 0.89 to + 0.94) and between damaged starch and absorption (+ 0.58 to + 0.74) were obtained. Regression analysis of maltose on damaged starch and of absorption on damaged starch and protein contents of whole meals were statistically highly significant.